Inside NCI's Soy Foods Lab: Innovation in Plant-Based Foods
At NCI’s Soy Foods Laboratory, we’re passionate about helping bring plant-based ideas to life. Our fully food-grade safe space is designed for hands-on development, testing, and small-scale production of soy-based favorites like soymilk, tofu, natto, tempeh, miso, and more. Equipped with both MASE soymilk and tofu machines, we offer the tools you need to create, refine, and scale your products with confidence. Whether you're a startup perfecting your first recipe or an established brand looking to improve or expand your line, our team is here to support your journey.
As the demand for plant-based foods continues to grow, so does the need for innovation, quality, and scalable solutions. NCI’s Soy Foods Laboratory is a space to help entrepreneurs, researchers, and food companies turn their ideas into delicious, market-ready products.
Lab Equipment
MASE Soymilk and Tofu Machines
The Pilot-Scale Soymilk Machine that stimulates the industrial process for producing soy milk and other plant based beverages.
The Deodorizer machine that eliminates volatile compounds from soymilk to reduce its beany flavor.
The Tofu Maker machine that features a coagulant mixer and presser for efficient tofu production.
Impingement Oven
This machine is used to dry snack foods, grains and other food products.
At the heart of NCI’s Soy Foods Lab is Edil Vidal Torres, our dedicated Food Technologist whose work brings science to life through soy. Since joining NCI, Edil has played a key role in developing soy-based foods, analyzing grains and oils, and supporting pilot-scale processing. She also leads educational programs and crop promotion efforts, helping partners understand the “how” and “why” behind soy food production.
“My favorite part of working in the Soy Lab is connecting science with real-world applications,” Edil shares. “I love experimenting with products like soymilk and tofu, and showing people how versatile and nutritious soy can be.”
Edil’s interest in soy began at NCI, where she was fascinated by how a single seed could be transformed into tofu and how soybeans are the only legume that can do that. Over time, she grew more passionate about soy’s cultural significance and functional versatility, from traditional foods like natto to modern applications like soy flour in baking. Right now, Edil is just finishing up her work with the Soy Food Procurement Course, where participants from around the world came to NCI to learn more about soymilk, tofu, and other soy food products.
“It’s exciting to welcome people into the lab and help them discover the power of soy through hands-on demos and tastings,” she says.
Whether she’s guiding a workshop or testing new product formulations, Edil brings a spirit of collaboration and curiosity that makes her an invaluable part of the NCI team.